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Appetiser
Vitello Tonnato
Thinly sliced, chilled roast veal with a creamy tuna sauce.
1 hour + chillingcelkový čas
6 servingsporcií
Mediumnáročnosť
Suroviny
- 800g veal leg, roasted whole
- 200g tinned tuna
- 3 anchovy fillets
- 2 egg yolks
- 100ml olive oil
- Capers, lemon juice
Postup
Slow-roast the veal at a low temperature, then chill completely and slice thinly.
Blend the tuna, anchovies, egg yolks and olive oil into a smooth cream.
Spread the sauce over the veal slices. Scatter with capers and serve chilled.
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